1. Ingredients
    • 2 cups rolled oats
    • 1 cup plain yogurt
    • 2 eggs
    • ⅓ cup honey or maple syrup
    • ¼ cup melted butter or oil
    • 1 tsp vanilla
    • 1 tsp cinnamon
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup dried cranberries
    • ½ cup chopped almonds, plus extra for topping
    Method
    1. Heat oven to 175°C (350°F). Grease and line a loaf pan.
    2. Blend 1½ cups oats into a coarse flour. Leave the remaining ½ cup whole.
    3. Mix yogurt, eggs, honey, butter, and vanilla.
    4. Stir in oat flour, whole oats, cinnamon, baking powder, baking soda, and salt.
    5. Fold in cranberries and half the almonds.
    6. Pour into the pan and sprinkle generously with remaining almonds.
    7. Bake 45–55 minutes, until golden and a toothpick comes out mostly clean.
    8. Cool in the pan 10 minutes, then transfer to a rack and cool completely before slicing.
    Tip: For the moist, dense texture shown in the picture, don’t overbake.